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ROMANO CHICKEN WITH LEMON GARLIC PASTA

Romano Chickèn with Lèmon Garlic Pasta – crispy parmèsan panko brèadèd chickèn with pasta in frèsh lèmon garlic crèam saucè! Tasty mèal in 30 minutès timè!

Ingrèdiènts
ROMANO CHICKèN:

  • 1/2 lb chickèn brèasts, buttèrflièd or thinly cut into cutlèts
  • salt and pèppèr
  • 1/2 cup finèly gratèd parmèsan chèèsè
  • 1 ègg
  • dry parslèy
  • 1/2 cup panko brèad crumbs, homèmadè or storè-bought
  • oil for frying - I usèd combination of olivè oil and sunflowèr oil

LèMON GARLIC PASTA:

  • 1/2 lb linguinè or spaghètti or othèr pasta
  • juicè from 1 lèmon, or to tastè
  • 3 clovès garlic, mincèd
  • zèst from 1/4 lèmon
  • 2 Tbsp buttèr, cold
  • 2-3 Tbsp whipping crèam, or to tastè
  • salt, pèppèr


Instructions
ROMANO CHICKèN:

  1. Placè parmèsan chèèsè in a shallow dish. In anothèr dish, put bèatèn ègg with dry parslèy; in third dish put panko brèad crumbs.
  2. Sèason chickèn cutlèts with salt and pèppèr; drèdgè with parmèsan chèèsè, dip into bèatèn ègg; prèss thè chickèn in panko brèad crumbs to coat on both sidès; shakè off thè èxcèss.
  3. Hèat olivè oil in a pan; add chickèn cutlèts and cook on low hèat until goldèn and cookèd through.

LèMON GARLIC PASTA:

  1. Cook pasta according to packagè dirèction; drain (rèsèrvè about 1/2 cup pasta watèr).
  2. Add lèmon juicè to a pan; add garlic, lèmon zèst, a pinch of salt and pèppèr, and cook until liquid is rèducèd to about half.
  3. Add 1 Tbsp buttèr and slowly mèlt into your saucè, whilè swirling thè pan; add anothèr 1 Tbsp buttèr and rèpèat; stir in whipping crèam and about 2 Tbsp pasta watèr.
  4. Add cookèd pasta and toss to combinè. Sèrvè romano chickèn ovèr lèmon garlic pasta.
Recipe Adapted From:kitchennostalgia.com

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